Thanksgiving in Baltimore

Ribs and Tomato Kraut

Thanksgiving in Baltimore just isn't complete unless there's sauerkraut served on the table. It's part of their holiday tradition. Here's my spin on Ribs and Tomato Kraut for you to enjoy. 

Recipe by Chef George Hirsch | Gather 'Round The Grill—A Year of Celebrations | pages 275, 276 ©1995

page 275, recipe ribs, tomato and kraut, Gather Round the Griill, Chef George Hirsch with Marie Bianco page 276, recipe ribs and tomato kraut, Gather Round the Grill, Chef George Hirsch with Marie Bianco

Thanksgiving Countdown: Brined or Grilled

Let's take time today to remember those who have served and observe 11.11.11 with appreciation & gratitude.

 

 

 

Hi Friends. Let's talk turkey! Hands down, my Apple Brined Roasted Turkey Recipe is an all time winner for a moist and flavorful turkey. I've prepared this recipe on my TV show, on Live! with Regis & Kelly, and for my toughest audience, my family. Sure, emails for requests and success stories pour in, but my toughest test was still before me with my family; a group with more food issues and conditions than should ever be under one roof. Somehow, I don't remember my Nana having such a tough group. She cooked. We ate and were happy. 

Need more kitchen? If your oven is all jammed up - take it outdoors and grill-it. Or, make a Thanksgiving turkey challenge. Cook 1 turkey in the oven and 1 on the grill. Yep. Been there, done that. 

Apple Brined Roasted Turkey Recipe

Turkey on The Grill

Grill Skewers

Don't let the chill in the air put a damper on grilling seafood. Think fresh-n-easy by using skewers. Feel free to use stainless skewers or bamboo. If using bamboo just make sure you soak the skewers first, so they won't burn. My marinated swordfish/seafood skewers are ideal to serve at a buffet style dinner gathering.

Use this vinaigrette as a marinade for vegetables, meats, or seafood and as a basic vinaigrette for salad greens.

George Hirsch Grilling Vinaigrette
from George Hirsch Living it UP! cookbook
makes about 1 cup | chefgeorgehirsch.com

1/2 cup tomato or vegetable juice
1/4 cup balsamic vinegar
1 Tablespoon horseradish
2 Tablespoons pitted green olives, chopped
4 cloves Caramelized Garlic
1 green onion, chopped
1 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon hot sauce
Fresh ground black pepper

Combine all the ingredients until well blended. Cover and alow the vinaigrette to sit at room temperature for 2 to 3 hours.

Swordfish Skewers
adapted from George Hirsch Living it UP! cookbook
makes 4 servings | recipe by Chef George Hirsch

1 1/4 pounds *swordfish, cut into 2 inch pieces
1 green pepper, cut into 2 inch cubes
1 red pepper, cut into 2 inch cubes
1 sweet onion, cut into 2 inch cubes
1 lemon, cut in quarters
1 lime, cut in quarters
2 Tablespoons olive oil

Arrange the swordfish, peppers, onion, wedges of lemon and limes on skewers. Pour George Hirsch Grilling Vinaigrette and olive oil over skewers; marinate for 30 minutes, in the refrigerator.

Preheat the grill. Grill for 2 or 3 minutes on each side on high. Baste with the marinade, ten cook over a lower temperature for several minutes until done.

*Optional: use tuna, jumbo shrimp or sea scallops

Midnight Buffet

Who wouldn't enjoy a tropical style midnight buffet? Here's a shrimp recipe that will make you want to hula - which I prepared on Live with Regis and Kelly. To get you in a tropical mood, watch my TV segment on the Caribbean Princess. We're somewhere in the tropics.

Sipping a Mai Tai, strongly suggested.

Watch George Hirsch TV Segment: Princess Cruises

Grilled Shrimp Salad Papaya Dressing 
Recipe Chef George Hirsch | Makes four servings 

Green papaya has a very mild, bland, taste. The green papaya soaks up the hot, sour, sweet and salty flavors, giving them a unique texture unlike any vegetable. Unripe papayas are readily available at many Asian markets. Select one that is very firm with shiny green peel. 

2 Medium green or half-ripe papayas 
12 large shrimp, peeled and devein 
1/2 cup cherry or grape tomatoes, split 
8 Lettuce leaves 
1/4 cup unsalted roasted cashews 

For Papayas Dressing
2 Tablespoons Olive Oil 
Juice of 2 limes 
1 teaspoon lite-soy sauce 
1 Tablespoon honey 
1 Maui or sweet onion, grilled & chopped 
1 clove garlic, chopped 
1 Tablespoon fresh cilantro, chopped 
1 teaspoon chili pepper flakes 

Peel skin off green papayas. Shred the green papayas into long strips using a grater or food processor. 

Mix all ingredients for papaya dressing. Add dressing to shredded papayas. Arrange four plates with lettuce leaves, top with marinated shredded papaya, tomatoes and cashews. 

For Shrimp Marinade
2 tablespoons Olive oil 
Juice from one lime 
2 teaspoons lite-soy sauce 
1 Tablespoon honey 
3 cloves garlic, chopped 
1 Tablespoon fresh mint, chopped

Pre heat grill to a very high heat. 

Mix all ingredients for shrimp marinade and pour over shrimp. 

Cook shrimp on hot grill and cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook. Remove shrimp from grill and serve with the papaya salad. 

Mai Tai 
Recipe Chef George Hirsch | as seen on Live w Regis & Kelly

Makes one drink
3/4 oz. Light Rum 
3/4 oz. Dark Rum 
1/2 oz. Amaretto 
1/2 oz. Roses lime juice 
1 oz. Triple Sec 
1/2 Orange Juice and 1/2 Pineapple Juice 

Float 1/2 oz. of Grenadine on top 

Fill a tall hi-ball glass with ice. Add the ingredients. Garnish with mint sprig, pineapple wedge and serve with a straw.